Potato Lentil Soup
- 2 tsp coconut oil (or other oil)
- 3 garlic cloves, minced
- 1 tsp yellow mustard seeds (optional, but recommended)
- 1 small onion, diced
- 3 celery stalks, diced
- 4 cups diced Yukon Gold potato (about 1.4 pounds)
- 1 cup uncooked green split peas, rinsed
- 5 cups vegetable broth
- 3/4 tsp smoked paprika, or to taste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8-1/4 cayenne pepper, to taste
- 1/2 tsp chili powder
- fine grain sea salt and black pepper, to to taste
- Fresh parsley, for garnish (optional)
1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.
2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.
From Oh She Glows